Description
Beef Fried Rice
Bring vibrant flavors to your plate with this beef fried rice. Loaded with fresh ingredients and bold seasonings!
Ingredients:
2 cups pre-cooked rice
200g beef (thinly sliced)
1 cup diced carrots
½ cup green peas
2 garlic cloves (minced)
2 tbsp soy sauce
1 tbsp sesame oil
2 scrambled eggs
Fresh spring onions
Steps:
Stir-fry beef in sesame oil until browned and set aside.
Sauté garlic, carrots, and peas in the same pan.
Add rice and soy sauce, mixing well to coat.
Stir in eggs and beef, cooking for another 2 minutes.
Garnish with fresh spring onions and serve.
Tell us what you’d pair with this fried rice!
#FreshBeefFriedRice
Step-by-Step Guide
Follow these detailed instructions for perfect beef fried rice every time. First, ensure your rice is cooked and completely cooled, ideally day-old rice from the fridge. This prevents a mushy texture. Heat a large wok or skillet over high heat. Add 1 tablespoon of sesame oil and swirl to coat. Add the thinly sliced beef in a single layer and stir-fry for 2-3 minutes until fully browned. Remove the beef and set aside on a plate.
Without cleaning the wok, add a little more oil if needed. Add the minced garlic and stir for 30 seconds until fragrant. Add the diced carrots and stir-fry for 2 minutes. Then, add the green peas and cook for another minute. Push the vegetables to one side of the wok. Pour the beaten eggs into the empty space and scramble them until just set.
Now, add the cooled rice to the wok. Break up any clumps with your spatula. Pour the soy sauce evenly over the rice. Toss and stir everything together for 2-3 minutes until the rice is heated through and evenly coated. Return the cooked beef and any accumulated juices to the wok. Stir-fry for a final 1-2 minutes to combine and reheat the beef. Turn off the heat and stir in most of the chopped spring onions.
Serving Suggestions
This hearty fried rice is a complete meal on its own, but it pairs wonderfully with lighter sides. For a classic combination, serve it with a simple cucumber salad dressed with rice vinegar or with crispy spring rolls. A bowl of hot and sour soup or egg drop soup also makes a fantastic starter. For a more substantial spread, pair it with other takeout favorites like sweet and sour chicken or beef and broccoli.
How-to Summary
Quick summary: Use cold, day-old rice. Cook ingredients in stages—beef first, then vegetables and egg, then combine with rice and sauce. High heat is key for the signature “wok hei” flavor. Finish with fresh garnishes.
Frequently Asked Questions
Can I use freshly cooked rice?
It’s not recommended. Fresh rice is too moist and will become gummy when stir-fried. Spread freshly cooked rice on a baking sheet to cool and dry for 30 minutes in the fridge as a last resort.
What cut of beef is best?
Use quick-cooking cuts like flank steak, sirloin, or skirt steak. Slice thinly against the grain for maximum tenderness.
How can I make this gluten-free?
Simply substitute the soy sauce with a certified gluten-free tamari or coconut aminos.
Can I add other vegetables?
Absolutely! Bell peppers, corn, mushrooms, or broccoli are excellent additions. Add harder veggies with the carrots and softer ones later.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet with a tiny bit of oil, stirring frequently, to restore texture. Microwaving will make it soggy.
Common Mistakes to Avoid
- Using warm, sticky rice which leads to clumpy fried rice.
- Crowding the wok and steaming ingredients instead of frying them.
- Adding the soy sauce directly to the wok surface; pour it over the rice to distribute evenly.
- Overcooking the beef, making it tough. Cook just until no longer pink.
- Stirring constantly instead of letting the rice sit for brief periods to get a slight crisp.
Conclusion
This beef fried rice recipe is a flavorful and satisfying dish that easily rivals your favorite takeout. By following the step-by-step guide and avoiding common pitfalls, you can achieve a perfect balance of tender beef, vibrant vegetables, and savory, separate grains of rice. It’s a versatile template for clean-out-the-fridge meals and a guaranteed crowd-pleaser for any weeknight dinner.
